Food Everything+ Add
← All recipes

Shrimp and Cabbage Curry

by Devonn Francis
summerdinner
Yield: 4 servings
Source: https://www.bonappetit.com/recipe/shrimp-and-cabbage-curry?utm_campaign=likeshopme&client_service_id=31198&utm_social_type=owned&utm_brand=ba&service_user_id=1.78e+16&utm_content=instagram-bio-link&utm_source=instagram&utm_medium=social&client_service_name=bonappetitmag&supported_service_name=instagram_publishing

Ingredients

You have 0 of 19
produce
  • ○lime wedges(for serving)
  • ○2red Thai chiles(seeds removed if desired, coarsely chopped)
  • ○1lemongrass stalk(bottom third only, tough outer layers removed, finely chopped)
  • ○4garlic cloves(smashed)
  • ○1 4" pieceginger(peeled, finely grated)
  • ○1/2 medium headgreen cabbage(cut into 4 wedges through root end)
  • ○1red bell pepper(ribs and seeds removed, coarsely chopped)
  • ○4scallions(chopped)
  • ○2 tsplime zest(finely grated)
  • ○2 Tbsplime juice(fresh)
  • ○fresh herbs(torn)
protein
  • ○1 lblarge shrimp(shelled, deveined)
pantry staple
  • ○1 tspground cumin
  • ○1 tspground turmeric
  • ○Kosher salt
  • ○3 Tbspvirgin coconut oil
  • ○2 Tbspsmoked paprika
  • ○1 13.5-oz canunsweetened coconut milk
  • ○2 tspground coriander

Instructions

  1. Blend red bell pepper, chiles, lemongrass, garlic, ginger, paprika, coriander, cumin, turmeric, and a couple of big pinches of salt in a blender until a smooth paste forms.
  2. Heat oil in a large pot over medium-high. Cook cabbage until deeply browned on both cut sides, about 2 minutes per side. Transfer to a plate.
  3. If pot looks dry, add another 1 Tbsp. oil. Add curry paste to pot (still over medium-high heat) and cook, stirring often, until paste is slightly darkened in color and beginning to stick to bottom of pot, about 5 minutes. Pour coconut milk and 2 cups water into pot and reduce heat to medium; season with salt. Cook, scraping up any curry paste stuck to pot until flavors come together and curry is slightly thickened, 10–12 minutes.
  4. While the curry is cooking, coarsely chop cabbage.
  5. Season shrimp with salt and add to curry. Cook, stirring, until shrimp are just cooked through, about 3 minutes. Remove pot from heat; stir in cabbage, scallions, and lime zest and juice.
  6. Divide curry among bowls and top with herbs. Serve with lime wedges.

My notes

To make this dish vegetarian, skip the shrimp and add cubed pumpkin or squash instead.